Frango churrasco (Grilled lemon & garlic chicken)

• boneless chicken thigh↗900g g

  (skin-on if possible)

• zest and juice 2 lemons
• paprika↗1 tbsp tbsp
• mild piri-piri sauce↗1 tbsp tbsp
• soft brown sugar↗2 tbsp tbsp
• garlic cloves↗3

  crushed

• extra virgin olive oil↗3 tbsp tbsp
• coriander2 tbsp tbsp

  finely chopped

Step-by-step instructions

1. 1

   Place the chicken in a shallow, non-metallic dish and cover with all the other ingredients and mix everything together. Cover and chill for at least 2 hrs, or overnight if possible. Bring to room temperature 1 hr before grilling.

2. 2

   Thread half the thighs onto 2 large metal skewers, or wooden ones soaked in water for 10 mins. Repeat with the remaining thighs and another 2 skewers. Heat an outdoor barbecue until very hot, or use an oven grill. Place on the grill for 6 mins on one side, then turn over and cook for 4 mins. Cook for a few mins more on each side if they are large – keep the heat on medium so they don’t burn. Remove and keep warm under foil.